Saturday, November 20, 2010

Another year has flown by and here we are planning Family Get Togethers and meals, gifts and fun. I always advise people to plan ahead and have time to be with the guests and family. Do not go overboard and have so much to do, that you end up exhausted. We live in a world where we can plan ahead, freeze some items and store carefully in the refrigerator.

Plan the areas you will use, tables, chairs, outdoor furniture, umbrellas and plates, glasses, cutlery and cloths . Buy a few seasonal pot plants that can serve as décor and then be planted into the garden afterwards. Buy all the goodies, candies, throw away dishes, gift wrappings, bows, cards and gifts now. Have abundant extras like a few toothbrushes, toothpaste and shampoos, shower caps and sun tan items for stay over guests. You need to check the First Aid Kit for minorscratches and injuries.

Make sure the cameras are ready...................

Look at my Sane and Sensible article of November 21, 2009 for lots of recipes and ideas.

I wash the vegetables. The hard ones like beets, sweet potatoes and potatoes are steamed for five to eight minutes and then prepared for baking. Garlic are cut in half and sprinkled with olive oil for baking. The onions are peeled and baked whole Pumpkin, egg plant and zucchinis are sliced carefully and mushrooms are placed in a separate dish, spiced and sprinkled with olive oil and a little juice of onions and garlic.

Arrange all the vegetables on a large baking tray that hasbeen wiped with olive oil. Sprinkle the rosemary on the potatoes, a little cinnamon on the sweet potatoes and pumpkin, some tarragon on the zucchinis anduse salt and pepper, vegetable salt and sprinkled dried onions on the other vegetables. The cauliflower can be steamed and then put on the tray with a little grated cheese and chopped almonds.
Bake in a medium oven for forty minutes, but baste with the olive oil a few times.Cool and refrigerate. You can warm these up to serve on Thanks giving day.

FABULOUS SALAD WITH BEANS, ZUCCHINI AND FETA CHEESE.

Buy three cups of greenbeans and cut up intofinger size pieces. Steam over water with a tea bag in it. Cut the zucchinis into angles pieces and steam as well Place these into an oven dish and cover with chopped parsley and some mint leaves. Sprinkle over a dressing of lemon juice, olive oil and mixed herbs. Grate a cup of Feta cheese over this and serve ina large bowl.You can add one or two nasturtium flowers as décor or a few chopped hazel nuts.

COOKED SWEET POTATOES AND SLICES OF CHEESE AND BREAD STICKS.

Cook five sweet potatoes and cut into finger shaped pieces. Cool Arrange ona flat platter. Buy a hard yellow cheese and arrange pieces of even sizes in rows with alternating bread sticks. Serve with a dressing of half a cup of orange juice and half a cup of techina, blended with a little honey and pour over and serve.

MUSHROOMS BAKED WITH BABY ONIONS AND GARLIC.

Prepare wiped mushrooms, about thirty button mushrooms. You can use a variety of mixed mushrooms as well. Place them in an oiled oven dish.Peel ten to fifteen baby onions and add them Use garlic cut in half and a few slices of kohlrabi. Mix in some chopped parsley and grated ginger. Add salt and pepper according to taste and sprinkle olive oil over all the vegetables. Cover and bake for twenty five minutes in a medium oven. Check and if the vegetables are soft, uncover and let it stand for a few minutes in the oven.

Serve this on a bed of mashed potatoes with lots of chopped parsley as décor. For a quick way, just split two French loaves and fill with the mushroom mix

About Me

Welcome..LIVE YOUR LIFE WELL.

I was brought up in rural South Africa and live in Israel on a farm. I feel lucky to have had earth and sky as my scenic world. I have lived with rainbow people and learned a great deal from all of them. My fascination with people, nature, environment, flowers, animals, books, theatre, films, music and art, gave me a hunger for more learning each day. I lectured over the years on health, beauty, natural cosmetics, perfumes, vegetarian and natural foods and supplements, and products that are not tested on animals and are ecologially friendly. I am active in volunteering work and have done this for over forty years. I find creativity a gift to share and it is a way of finding joy in simple things. My family, children and grandchildren are the joy of my life, and my friends are treasures I respect and devote time to. Meditation and healing are part of my life time studies and my health store that I started in the late sixties was a vision I knew that would grow and feed many minds with food for thought. I believe that every experience helps us to grow and learn. The difficult ones and the unexpected hurdles have given me new insights to think about and cope with. My day is what I create and at the end of it, I balance it all and say THANK YOU to my Creator. I appreciate the good earth and would like to pass a better world to our chilren and grand children.Thankyou for your questions and I look forward to sharing many moments with you all.